Recent advances on characterization of protein oxidation in aquatic products: A comprehensive review.

Zhang, Longteng; Li, Qian; Bao, Yulong; Tan, Yuqing; Lametsch, René; Hong, Hui; Luo, Yongkang.

Afiliação

Zhang L; Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
Li Q; Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark.
Bao Y; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
Tan Y; Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
Lametsch R; Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark.
Hong H; Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
Luo Y; Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.

Crit Rev Food Sci Nutr ; : 1-20, 2022 Sep 19.

Article em En | MEDLINE | ID: mdl-36122384